Velontour Blog

Chef Stefan Csar serves extraordinary regional 3-Toque cuisine on international level. The icing on the cake of every visit to the Ratschen restaurant are the unconventional Wachter Wiesler wines.

The sweet Schaffhausen speciality that no one can resist. The delicate hazelnut and almond biscuits with buttercream filling are baked at Confiserie Reber.

The region’s biggest and sweetest treat is the Wiesener “strawberry”. The wonderful scent of the sun-ripened fruits and the sparkling Rosalia Frizzante rosé make your mouth water. If it were not a strawberry, you would have to address it like royalty.

Yellow, red, blue, dotted, small, large, round and oblong, waxy and floury anyway – potato varieties are like stars in the sky. For Hans Moser and Andrea, this is always an incentive to cultivate unusual “newcomers” in addition to popular standard varieties here in Salzburg’s Lungau region every year.

The Schilcherland Styria is a Garden of Eden and hub of culinary powerhouses that can be experienced up close on the 40 km long Schilcher Wine Route.

Creative dishes were created during the Mostviertel field experiments: feta cheese in ash with chive pesto, char served on a blood sausage and einkorn wheat risotto, and Traisen valley asparagus on nettles served with an Ötscher soil espuma.

The names such as “LoRe-Habidere”, “LoRe BlueGin”, “STERN Tschin” and “Mühlviertel Highland Whisky” say it all! Aromatic spirits that encapture the special sense of the Mühlviertel region.

The cheese dairy offers visitors the opportunity to look over the shoulders of the cheesemakers as they produce 25 different types of cheese. The different products can be sampled in the adjacent bistro.

Where the lightness of the Mediterranean meets Alpine down-to-earthness, a culinary potpourri of South Tyrolean cuisine and Mediterranean influences awaits. The food here is always prepared with regional ingredients, a love of tradition and the right wine.